Riboflavin as a promising antimicrobial agent? A multi-perspective review

Autor: Nuratiqah Farah, Voon Kin Chin, Pei Pei Chong, Wai Feng Lim, Chee Woei Lim, Rusliza Basir, Sui Kiat Chang, Tze Yan Lee

Publikováno v: Current Research in Microbial Sciences, Vol 3, Iss , Pp 100111- (2022)

Riboflavin, or more commonly known as vitamin B2, forms part of the component of vitamin B complex. Riboflavin consisting of two important cofactors, flavin mononucleotide (FMN) and flavin adenine dinucleotide (FAD), which are involved in multiple ox

Externí odkaz: https://doaj.org/article/0aafdd4298c34baa977c61524cd4ed2c

Analysis of expression of vitamin E-binding proteins in H2O2 induced SK-N-SH neuronal cells supplemented with α-tocopherol and tocotrienol-rich fraction.

Autor: Aishatu Ali Chiroma, Huzwah Khaza'ai, Roslida Abd Hamid, Sui Kiat Chang, Zainul Amiruddin Zakaria, Zaida Zainal

Publikováno v: PLoS ONE, Vol 15, Iss 11, p e0241112 (2020)

Natural α-tocopherol (α-TCP), but not tocotrienol, is preferentially retained in the human body. α-Tocopherol transfer protein (α-TTP) is responsible for binding α-TCP for cellular uptake and has high affinity and specificity for α-TCP but not

Externí odkaz: https://doaj.org/article/d488ababf42740e19108e0507ed030ad

Detection of fresh palm oil adulteration with recycled cooking oil using fatty acid composition and FTIR spectral analysis

Autor: Shih Yeh Lim, Mohd Sokhini Abdul Mutalib, Huzwah Khaza’ai, Sui Kiat Chang

Publikováno v: International Journal of Food Properties, Vol 21, Iss 1, Pp 2428-2451 (2018)

There is a growing concern over the food safety issue related to increased incidence of cooking oil adulteration with recycled cooking oil (RCO). The objective of this study was to detect fresh palm olein (FPO) adulteration with RCO using fatty acid

Externí odkaz: https://doaj.org/article/5ee529c6ea00405bab7da436ff987e5d

Nuts and their co-products: The impact of processing (roasting) on phenolics, bioavailability, and health benefits – A comprehensive review

Autor: Sui Kiat Chang, Cesarettin Alasalvar, Bradley W. Bolling, Fereidoon Shahidi

Publikováno v: Journal of Functional Foods, Vol 26, Iss , Pp 88-122 (2016)

Nuts serve as important healthful snacks worldwide. They are highly desirable due to the presence of numerous essential macro- and micronutrients and health-promoting phenolic compounds (polyphenols). Nuts are usually consumed either as raw (natural)

Externí odkaz: https://doaj.org/article/dca99b567c074d499dc96a3b39589341

Dried Fruits:Bioactives, Effects on Gut Microbiota, and Possible Health Benefits—An Update

Autor: Cesarettin Alasalvar, Sui Kiat Chang, Penny M. Kris-Etherton, Valerie K. Sullivan, Kristina S. Petersen, Marta Guasch-Ferré, David J. A. Jenkins

Publikováno v: Alasalvar, C, Chang, S K, Kris-Etherton, P M, Sullivan, V K, Petersen, K S, Guasch-Ferré, M & Jenkins, D J A 2023, ' Dried Fruits : Bioactives, Effects on Gut Microbiota, and Possible Health Benefits—An Update ', Nutrients, vol. 15, no. 7, 1611 . https://doi.org/10.3390/nu15071611

Dried fruits contain many bioactive compounds broadly classified as phytochemicals includingphenolics, flavonoids, carotenoids, proanthocyanidins, stilbenes, chalcones/dihydrochalcones,and phytoestrogens. These compounds have antioxidant effects that

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ee709017ed9e4c954bf83a73ba8fe57
https://curis.ku.dk/ws/files/345065548/nutrients_15_01611_v2.pdf